Rib smoking is an art that barbecue enthusiasts take very seriously and with good reason. Combining tender meat, smoky flavor, and the ideal quantity of seasoning can produce a culinary masterpiece. If you own a Pit Boss grill and wish to check its rib-smoking capabilities, you’ve come to the correct place.
This article will guide you through each stage of the process, ensuring that you end up with nothing less than sensational ribs.
How To Smoke Ribs On Pit Boss?
Using a Pit Boss grill to smoke ribs can produce delectable results if you follow a few simple steps for preparation, smoking, and finishing. The following is a general guide for smoking ribs on a Pit Boss:
- 1-2 racks of ribs (pork or beef)
- Your choice of dry rub
- Wood pellets (hickory, apple, or cherry are good choices)
- Pit Boss Grill
- Meat thermometer
- Aluminum foil
- Basting brush
- For greater smoke penetration, remove the membrane from the bone side of the ribcage.
- Apply the dry rub of your choice liberally to both sides of the ribs.
- For enhanced flavor absorption, place the ribs in the refrigerator for at least one hour or overnight.
- Preheat the Grill:
- Fill your Pit Boss with the fuel pellets of your choosing.
- Preheat the grill to a low smoldering temperature, ideally between 225 and 250 degrees Fahrenheit (107 and 121 degrees Celsius).
- Place the Ribs:
- After preheating the grill, position the ribs bone-side down on the grill grates.
- Initial Smoking Phase:
- Close the lid and smoke the ribs for approximately three hours.
- Maintain a constant temperature between 225 and 250° Fahrenheit (107 and 121° Celsius).
- Check and Baste:
- Open the grill after three hours and baste the ribs with apple juice or a vinegar-based basting sauce to maintain their moisture.
- Wrap the Ribs:
- The ribs should be placed on a large sheet of aluminum foil.
- Optionally, add additional apple juice or sauce before securely sealing the foil around the ribs.
- Continue Smoking:
- Return the wrapped ribs to the grill and smoke for an additional two hours.
- Final Phase:
- Remove the foil from the ribcage with caution (watch for hot steam).
- Return the ribs to the grill, bone-side down, for approximately one hour to enable the bark to form.
- Check for Doneness:
- Check that the internal temperature of the ribs is at least 190°F (88°C) for pork ribs and 203°F (95°C) for beef ribs using a meat thermometer.
- Alternatively, you can perform a bend test by picking up the ribs with tongs; they should flex without breaking.
- Rest and Serve:
- Remove the ribs from the barbeque and allow them to rest for approximately 15 to 20 minutes.
- Serve sliced between the bones.
Remember that cooking times and temperatures can vary depending on the type and thickness of the ribs, so it’s always best to use a meat thermometer to ensure that they reach the appropriate internal temperature.
Savor the smoked ribs prepared on your Pit Boss barbeque.
Properly storing leftover smoked ribs preserves their flavor and safety for consumption. Allow the ribs to chill to room temperature, which typically takes 30 minutes. To retain moisture, firmly wrap them in aluminum foil or plastic wrap.
Place the wrapped ribs in a hermetic container or resealable plastic bag for added protection. Refrigerate them if you intend to ingest them within three to four days. For extended storage, the ribs can be frozen.
If preserving, it is recommended to portion them into meal-sized portions to facilitate reheating. Use an oven, microwave, or grill to reheat food to a temperature of 165° Fahrenheit.
- Remove the membrane from the rear of the ribs to improve the penetration and texture of the seasoning.
- Rub your ribs liberally with the dry rub of your preference at least an hour prior to cooking or even overnight for a more robust flavor.
- Preheat your Pit Boss to 225 degrees Fahrenheit to cook low and slow. Utilize fruit woods such as apple, cherry, or hickory for a subtler smoke flavor.
- Position the ribs with the bone-side down on the grill grates. To ensure even cooking, avoid stacking them squarely on top of one another.
- Utilize a flesh thermometer to determine doneness. Typically, ribs are done when their internal temperature reaches between 190 and 200 degrees Fahrenheit.
- To keep the rib cage moist, mist them with an apple juice or water-filled spray bottle every hour.
- In the final 30 minutes of simmering, apply a BBQ sauce glaze if desired. Be cautious not to apply the sugar too early, as it can burn.
- Before slicing, allow the ribs to settle for at least 15 mins to allow the juices to redistribute.
For an authentic experience, serve smoked ribs from your Pit Boss barbeque with classic BBQ sides such as coleslaw, baked beans, and cornbread. Add a tangy barbecue marinade for dipping or drizzling on the side.
Consider a simple green salad or grilled vegetables for a lighter accent. The smoky flavor pairs well with iced tea, lemonade, or a cold lager. Complete a barbecue supper with a traditional dessert such as apple pie or peach cobbler.
The journey to perfectly smoked ribs on a Pit Boss grill involves a number of critical stages, such as selecting the ideal cut of meat and mastering temperature and timing control. When prepared with care, ribs are succulent, flavorful, and emit the ideal amount of smoky aroma.
Thank you for reading!
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